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South Carolina Barbecue Sauce and Kansas City Sauces

You're sure to please everyone in the crowd with these dueling sauces; Sticky, sweet, smoky, tomato based Kansas City Sauce and tangy, spicy, zippy, mustard based South Carolina Sauce. What's your favorite?
Servings 12
Author Rebecca Lindamood

Ingredients

Ingredients for South Carolina Barbecue Sauce:

  • 1 cup prepared yellow mustard
  • 3/4 cup light brown sugar
  • 3/4 cup cider vinegar
  • 1/4 cup water
  • 2 tablespoons chili powder
  • 1 teaspoon black pepper
  • 1 teaspoon white pepper
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon soy sauce or Worcestershire sauce
  • 2 tablespoons butter
  • 1 tablespoon liquid smoke

Ingredients for Kansas City Style Sauce:

  • 1 cup good quality ketchup
  • 3/4 cup dark brown sugar
  • 2 Tablespoons cider vinegar
  • 1 1/2 Tablespoons prepared yellow mustard
  • 1 Tablespoon minced garlic
  • 1 teaspoon liquid smoke
  • 1/4-1/2 teaspoon crushed red pepper flakes according to heat preference
  • 1/4 teaspoon freshly ground black pepper

Instructions

To Make South Carolina Barbecue Sauce:

  1. Stir together all ingredients except the soy sauce, butter and liquid smoke in a heavy-bottomed saucepan.
  2. Simmer 30 minutes, stirring frequently to prevent scorching.
  3. Add the soy sauce, butter and liquid smoke and stir well.
  4. Return to a simmer over low heat and cook another 10 minutes, stirring often.
  5. Cool to room temperature before transferring to a jar or squeeze bottle.
  6. Store, tightly lidded, in the refrigerator.

To Make Kansas City Style Barbecue Sauce:

  1. Combine all ingredients in a heavy-bottomed saucepan and bring to a simmer, stirring occasionally, over medium heat.
  2. Simmer for 10 minutes, stirring frequently to prevent scorching.
  3. Cool to room temperature before transferring to a jar or squeeze bottle.
  4. Store, tightly covered, in the refrigerator.

Recipe Notes

Both of these are fresh sauces, meaning they are best made within a couple of days of their intended use. They will store well in the refrigerator for up to two weeks, but are not tested for home canning.